Russian-style Cheesy Potato Gratin with Mushroom Sauce

Ingredients

In this Russian adaptation, the traditional British chips are replaced with thinly sliced potatoes, creating a more delicate and layered texture. The cheese is incorporated into a creamy sauce, rather than being melted on top, giving the dish a smoother and more cohesive taste. Additionally, the original gravy is substituted with a rich and flavorful mushroom sauce, adding a distinct Russian twist to the dish. We alse have the original recipe for Chips, Cheese, and Gravy, so you can check it out.

• 1 kg (2.2 lbs) potatoes, peeled and thinly sliced 1 kg (2.2 lbs) potatoes, peeled and thinly sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 200g (7 oz) Russian cheese, grated (such as tvorog or suluguni) 200g (7 oz) Russian cheese, grated (such as tvorog or suluguni)
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 17g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the mushrooms to the skillet and cook until they release their moisture and become golden brown. Season with salt, pepper, thyme, and dill.
4. 4.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
5. 5.
   Gradually whisk in the heavy cream, ensuring there are no lumps. Cook until the sauce thickens.
6. 6.
   Remove the saucepan from heat and stir in the grated Russian cheese until melted and smooth.
7. 7.
   Grease a baking dish and layer half of the sliced potatoes at the bottom. Pour half of the mushroom sauce over the potatoes.
8. 8.
   Repeat the layering process with the remaining potatoes and mushroom sauce.
9. 9.
   Pour the cheese sauce evenly over the top layer.
10. 10.
    Cover the baking dish with foil and bake for 40 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
11. 11.
    Allow the gratin to cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the gratin.
• Russian cheese — If you can't find Russian cheese, you can substitute it with a combination of mozzarella and feta cheese for a similar flavor profile.
• Mushrooms — Use fresh mushrooms for the best flavor and texture. You can use a variety of mushrooms such as button, cremini, or shiitake.

Tips & Tricks

• For a crispy top, broil the gratin for a few minutes at the end of baking.
• Add a sprinkle of grated Russian cheese on top before baking for an extra cheesy crust.
• Experiment with different herbs and spices to customize the flavor of the mushroom sauce.
• Serve the gratin as a main course with a side salad or as a delicious side dish to accompany roasted meats or poultry.
• Leftovers can be reheated in the oven or microwave for a quick and satisfying meal.

Serving advice

Serve the Russian-style Cheesy Potato Gratin with Mushroom Sauce hot, straight from the oven. Garnish with fresh herbs such as parsley or dill for an added touch of freshness.

Presentation advice

To enhance the presentation, use a round baking dish and arrange the potato slices in a circular pattern. Sprinkle some dried thyme or dill on top for an attractive finishing touch.